Indian Skillet Vegetables with Cauliflower, Carrot and Peas Recipe
This colorful Indian vegetable dish combines cauliflower, carrot and peas sautéed in a pan with gently spicy seasonings. In this version, the vegetables are cooked only until just tender, so the cauliflower stays firm, the carrot slightly crunchy, and the whole dish can be served either as a side for dinner or as a light supper with rice.
This dish is inspired by simple Indian home-style vegetable sabzis, where seasonal vegetables are quickly cooked with spices in a single pan., Cauliflower, carrot and peas are a classic combination in North Indian cooking, often appearing in everyday meals alongside dal and rice., The recipe uses common ground spices rather than complex masala blends, making it accessible for home cooks outside India while still reflecting typical Indian flavors.
It delivers a distinctly Indian flavor profile with everyday supermarket ingredients and no need for specialized spice mixes., The dish is naturally vegan and gluten-free, making it suitable for many dietary preferences., It works both as a main course with rice or flatbread and as a colorful side dish, so it is very versatile in meal planning.
Dlaczego ta wersja działa
- The vegetables are cooked only until just tender, so the cauliflower keeps its structure and the carrots stay slightly crunchy instead of turning mushy.
- Adding the spices directly to the hot oil-coated vegetables blooms their aroma and gives the dish a deep, rounded flavor with minimal effort.
- A small amount of water creates steam to gently cook the vegetables, then is reduced to leave a light, glossy coating rather than a heavy sauce.
- Frozen peas are added at the end so they stay bright green and firm.
Chef's tips
If you have time, lightly salt the cauliflower florets for 10–15 minutes beforehand, then pat dry; they will brown better in the pan., Use a wide skillet so the vegetables are in a relatively thin layer and can sauté rather than steam too much., Adjust the chili level gradually—Indian dishes are about balance, not just heat., Leftover cooked vegetables taste great mixed into cooked rice for a quick vegetable pulao-style dish.
How to serve
Serve with basmati rice, naan or other flatbread and a side of plain yogurt or raita., Pair with lentil dal and a simple cucumber salad for a complete vegetarian meal., Use as a filling for wraps, pita pockets or stuffed parathas for an easy portable lunch.
Na co uważać
- Do not cut the cauliflower florets too large, or they may stay raw in the center while the carrots overcook.
- Stir the spices quickly after adding them to the pan so they do not burn and turn bitter.
- Do not add too much water; the vegetables should be lightly moist, not swimming in sauce.
- If using a very thin pan, keep the heat moderate to avoid scorching the bottom.
Zamienniki
- Use broccoli instead of cauliflower, adjusting the cooking time slightly as broccoli cooks faster.
- Replace vegetable oil with ghee for a richer, more traditional flavor (not vegan).
- If you do not have ground coriander, use a mild curry powder and reduce the amount of other spices slightly.
- Fresh peas can be used instead of frozen; add them a minute earlier to ensure they cook through.
Ingredients
- cauliflower small, cut into bite-sized florets - 1 piece
- carrot medium, sliced into half-moons - 2 pieces
- frozen peas - 150 g
- onion small - 1 piece
- tomatoes medium, ripe - 1 piece
- vegetable oil - 2 tablespoons
- ground cumin cumin seeds - 0.5 teaspoons
- ground coriander - 0.5 teaspoons
- turmeric - 0.25 teaspoons
- sweet paprika - 0.5 teaspoons
- chili powder optional - 0.25 teaspoons
- water - 80 ml
- salt to taste
Preparation
- Divide the cauliflower into small bite-sized florets, peel the carrots and slice into half-moons, finely chop the onion, and dice the tomato.
- Heat the oil in a large lidded skillet over medium heat, add the onion and fry for 3–4 minutes until softened and slightly translucent.
- Add the carrot and cauliflower and fry for 4–5 minutes, stirring occasionally, until the vegetables are lightly browned on the edges.
- Sprinkle in the cumin, coriander, turmeric, sweet paprika and chili, and quickly stir so the spices coat the vegetables and become very fragrant (about 30 seconds).
- Add the tomato, pour in the water, season with salt, stir, cover the pan and simmer over low heat for 8–10 minutes, until the carrot is tender and the cauliflower can be easily pierced with a fork but does not fall apart.
- Add the frozen peas, stir and cook uncovered for another 3–4 minutes, until the peas are hot and firm and any excess liquid has evaporated, leaving the vegetables just slightly saucy.
- Taste and adjust the seasoning with more salt or a little extra chili if you like it hotter; serve immediately.
Storage
Once chilled, the vegetables soften slightly but are still tasty as a side with rice or as a filling for wraps., After thawing, reheat briefly in a skillet so the cauliflower does not overcook and turn mushy., Freeze in small portions for up to 2 months; thaw overnight in the fridge before reheating.
This recipe is designed as an easy introduction to Indian-style vegetable dishes: it uses a short list of spices, a single pan and common vegetables, yet still brings a lot of aroma and color to the table., It is one of those dishes that quietly fits into many meals—sometimes as the main star with rice, other times as a generous side that brightens up a simple dinner.
